{Gluten-Free} Pancakes


When I lived at home, my mom used to make us pancakes about once a week; at our house, if I ask my fiancé what he wants for breakfast during the weekend, he’ll always ask for pancakes. Last time my mom was here, she shared her recipe with me. Much like the gluten-free roasted vegetables, her pancakes are more “choose your own adventure” than a set recipe; my brother would joke around that we should enjoy the taste of the pancakes as they would never taste the same!

My mom calls these the “2-2-2-2” pancakes: 2 cups of dry flour ingredients, 2 eggs, 2 tbsp sugar, and 2 tsp baking powder.

For these pancakes, I used ground and whole GF oats, Better Batter All-Purpose Flour, Namaste Foods Perfect Flour Blend, and almond meal
For these pancakes, I used ground and whole GF oats, Better Batter All-Purpose Flour, Namaste Foods Perfect Flour Blend, and almond meal
One cup of flour and the rest is up to you!
One cup of flour and the rest is up to you!

{Gluten-Free} Pancakes

Recipe by CeciliaCourse: Breakfast


Prep time


Cooking time




  • 1 cup gluten-free flour

  • 1 cup other items (almond meal, flaxseed, ground oats, whole oats, hemp hearts, etc)

  • 2 eggs

  • 2 tbsp sugar

  • 2 tsp baking powder

  • milk, as required to thin out pancake mix to your liking

  • butter, if desired


  • Preheat griddle (I set mine my electric one to 325F but you can use a regular griddle, and set the stove temperature to medium to medium high
  • Pour the flour into a large measuring cup, preferably one that will hold at least 2 cups.
  • Add other items into cup until you reach 2 cups. I prefer some ground outs and almond meal; I don’t measure specific amounts of each.
  • Pour into a large bowl and mix in eggs, sugar, and baking powder.
  • Start adding milk to mixture until it is somewhat smooth; if you’re using whole oats, it will still be a little bit chunky. You’re looking for a consistency that will make it easy to pour and hold the shape quickly, instead of really thin that the batter will run and turn the pancake a funny shape .
  • Pour batter onto griddle (approximately ¼ cup). Wait for bubbles to form/pop throughout the top of the pancake and that the edges are cooked enough so you can easily slide the spatula under the pancake to flip the pancake. Brown other side. Adjust temperature if needed.
  • If desired, spread a pat of butter over the browned surface of the pancake while the second side is browning to keep the pancake for getting too hard.


  • I’m giving very general steps to making pancakes as I’m assuming this isn’t your first rodeo :)
  • Depending on the gluten-free flour you use, you may have to keep adding a splash of milk to keep the consistency due to the thickening agents in gluten-free flour mixes.
  • Having been a kid in Mexico, my mom and aunts always buttered the pancakes while still on the griddle (they used cast-iron griddles and oiled them in between each pancake with a paper towel that had some oil on it). My husband, however, still always butters the pancakes prior to eating them.


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  1. I have searched for over a year for the perfect gluten free pancake recipe . . . ones that aren’t flat or taste too much like eggs. I decided to try this one today after a short google search, and I am so glad I did!! I did make a few additiions, and they were amazing!

    I used 1 1/2 cups of Namaste flour and 1/2 cup shortbread cookie mix (Bob’s Redmill). It was really all I had on hand other than the Namaste, and I thought it would give a nice flavor! I also added vanilla and some orange zest. So fluffy and delicious!

    Thank you from a fellow Austinite!! :)

  2. These are amazing. I do have one question though. About how much milk do you add. I seem to be adding a lot of milk to make mixture
    the correct consistency. .

    Ontario Canada.

  3. Every pancake recipe I have tried in 15 years of having to be GF has left me saying…no thanks…this one!!! This one put me back to Sunday morning meals with the kids and cuddles to cartoons…in love!! Thank you, thank you!!

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